Curried Pork over Rice Noodles with Lime and Coconut

Ingredients

• 1 (1-pound) pork tenderloin, trimmed
• 1/4 cup orange juice
• 1 tablespoon olive oil
• 2 tablespoons red curry powder
• 2 tablespoons chopped fresh cilantro
• 2 1/2 cups chicken broth
• 1 cup unsweetened coconut milk
• 2 teaspoons lemongrass paste (or 2 stalks, outer stalks removed and thinly sliced)
• 1 tablespoon minced fresh ginger
• 1 green (serrano) or red chile pepper, thinly sliced
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 cups loosely packed arugula
• 1/2 cup fresh cilantro
• 6 ounces rice noodles, cooked
• Garnish: sugar snap or snow peas, steamed

Preparation

1. 1. Place pork in a low, shallow dish or heavy-duty, zip-top plastic bag. Add 2 tablespoons orange juice, olive oil, red curry powder, and 2 tablespoons chopped cilantro. Turn to coat evenly. Marinate about 30 minutes. Place remaining 2 tablespoons orange juice, broth, and next 7 ingredients in a large saucepan, and simmer about 10 minutes.
2. 2. Heat a large skillet over medium-high heat; remove pork from marinade, sprinkle evenly with salt, and sear pork about 2 minutes on all 4 sides. Reduce heat, and continue to cook 7 to 8 more minutes or until meat thermometer inserted into thickest portion registers 155°. Remove from skillet, cover loosely with foil, and let rest about 5 minutes.
3. 3. Slice pork diagonally into thin strips; add to broth, and simmer about 2 minutes or until warm. Toss arugula and 1/2 cup cilantro with noodles. Divide noodles into 4 individual bowls. Spoon pork mixture over noodles, and garnish, if desired.